Halloumi fries (or chips as we call them) are a whole new level of halloumi goodness. If you’ve been following me for awhile now you’ll know I’m a HUGE halloumi enthusiast. I thought I knew all the amazing ways to enjoy this wonderful cheese but now that I’ve had halloumi fries I may never have them any other way. This is seriously life-changing.
Why you’ll love this recipe…
Quick and easy to make Minimal ingredients required Halloumi is involved - enough said!
What is halloumi?
Most people associate Halloumi with Greece, but it actually originated in Cyprus in the Medieval Byzantine period, then gained popularity throughout the rest of the Middle East region. Traditionally it is made with a blend of goats and sheep milk, however, in countries where it’s difficult to source these milks, it can also be made with cow’s milk. Halloumi has a distinctive layered texture similar to mozzarella and has a salty flavour due to it being brined in a salt water solution. You can learn more about this amazing cheese in my How to Cook Halloumi post.
WHY DOES HALLOUMI NOT MELT?
The unique characteristic of halloumi is that it does not melt when grilled because of its high melting point. This is due to the fact that it is cooked twice.
WHAT YOU’LL NEED
Here’s what you’ll need to make these fries (full measurements listed in the printable recipe card below)…
Halloumi Plain / All Purpose Flour - OR use corn flour to make gluten free. Paprika Cumin Olive Oil
How to make halloumi fries - step by step
Cut your block of halloumi into even sized fries - mine were about 1.5cm / ½ inch thick and I got 10 fries (as shown in photo below).
Mix flour, paprika and cumin together on a plate, then roll the fries in the mixture until evenly coated (as shown in photo below). Shake off any excess.
Heat oil in a frying pan on medium heat, then carefully add half the fries to the pan and fry for a few minutes each side until golden brown and crispy. Remove from the pan and place on a plate lined with paper towel. Repeat the process with the remaining fries. Serve immediately as is, or with a sweet chilli dipping sauce.
Can I store halloumi chips?
I wouldn’t recommend it. Halloumi fries don’t reheat well (just like potato fries!), so eat those fries while they’re fresh!
TIPS FOR MAKING THIS RECIPE
Make sure the oil is hot before cooking the halloumi fries. You only need just enough oil to cover the bottom of your frying pan. Halloumi can be found in the cheese section of most major supermarkets. If you’re having trouble locating it you could also try a Mediterranean deli. One block will be perfect for 2 people as a side, or 4 people as an appetiser. Feel free to double or triple the recipe for a bigger crowd. Just like other fries, halloumi fries don’t keep or reheat well, so enjoy them hot and fresh! Feel free to experiment with other spice mixes. Oregano or mint would be great!
MORE HALLOUMI RECIPES
11 Delicious Halloumi Recipes Pumpkin, Halloumi and Avocado Salad Zucchini and Halloumi Fritters Halloumi Pizza with Spinach and Tomatoes
If you’ve tried these Halloumi Fries I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Make sure the oil is hot before cooking the halloumi fries. You only need just enough oil to cover the bottom of your frying pan.
Halloumi can be found in the cheese section of most major supermarkets. If you’re having trouble locating it you could also try a Mediterranean deli.One block will be perfect for 2 people as a side, or 4 people as an appetiser. Feel free to double or triple the recipe for a bigger crowd.Just like other fries, halloumi fries don’t keep or reheat well, so enjoy them hot and fresh!Feel free to experiment with other spice mixes. Oregano or mint would be great!
